Specialty 'amphibious tank' has a strange appearance, Hanoi customers say it's more delicious than lobster

In Vietnam, sea sponges are still unfamiliar to many people. This is a rare and nutritious specialty, distributed mainly in some coastal areas of provinces such as Phu Yen, Quang Ngai, Khanh Hoa , Binh Dinh, ...

Among them, sea cucumbers in Tam Quan area (Binh Dinh) are considered to be the most abundant and of the best quality.

Sea sponges have hard shells, many small legs and sharp claws, so they are likened to "amphibious tanks".

White sea cucumber (left) has a higher meat ratio than purple sea cucumber (right), so the price is about 50,000 - 100,000 VND/kg higher (depending on size).

Mr. Le Van Thanh - owner of Le Gia seafood warehouse in Thanh Hoa city said that sea beetles live deep under the sea and are divided into two types: purple sea beetles and white sea beetles.

The season for catching sea cucumbers lasts from March to June every year. During the remaining times, catching this seafood becomes more difficult due to the small quantity.

“Sea sponges weigh from 300g to 2kg, some even weigh up to 4kg, priced at around 600,000 – 1 million VND/kg (depending on weight and time). In the off-season, when catch is very low, sea sponges can be sold for up to 1.8 million VND/kg, or even higher,” said Mr. Thanh.

Sea sponges are caught from the wild and the quantity is not much so not everyone has the opportunity to enjoy them.

According to the owner of this seafood warehouse, sea urchins can be processed into many dishes such as grilled, grilled with scallion oil, fried with garlic, roasted with salt and chili, etc., but the most delicious and popular is still steamed sea urchins.

"Especially when steamed, the sea cucumbers will retain their natural sweetness and richness," he added.

Some attractive dishes made from sea urchins. Photo: Best Ever Food Review Show

Grilled sea urchins are also a favorite dish of many diners. However, because sea urchins have thick and hard shells, when preparing them, people often cook them over high heat to cook the meat inside.

When the meat is cooked and fragrant, the chef will use a knife to cut open the sea urchin's belly, season to taste, and then arrange it on a plate for guests to enjoy.

With steamed or grilled sea urchins, diners can dip them in sauce, fish sauce or salt, pepper and chili, all delicious, and can eat them with raw vegetables to reduce the richness.

Sea urchin meat is opaque white, fatty but naturally sweet and aromatic, and is considered by many gourmets to be tastier than lobster.

Ms. Vu Thuy (in Hanoi) revealed that she had the opportunity to enjoy sea beetles when traveling to Binh Dinh. At first glance, she was quite wary of this ugly and strange-looking seafood. However, when she enjoyed grilled sea beetles with salt and chili, she was surprised because the flavor was far from what she had imagined.

“Sea bugs have their own unique taste, unlike lobsters or king crabs. However, because they live in cold water deep under the sea, sea bugs have a thick layer of fat, which helps them store energy.

When processed, the fat will melt, blending with the roe and meat inside. If someone does not like fatty dishes, this type of seafood is often not suitable for their taste," said Ms. Thuy.

Nowadays, sea sponges are known and sought after by more diners, so they are transported to many provinces and cities across the country such as Hanoi, Hai Phong, Thanh Hoa, Ho Chi Minh City, etc.

To get a sea urchin, diners can spend several million dong. The larger the urchin, the better the quality, with more and firmer meat.

Sea sponges have an ugly appearance and are expensive, but gourmets say they are "worth every penny."

Mr. Thanh revealed that sea beetle eggs are also sought after by diners because their flavor is considered more delicious and rich.

“Sea sponges like the cold, so when transporting and packaging, ice must be placed under the styrofoam box, then placed face up on top. In such conditions, sea sponges can be transported long distances for 1-2 days and still stay healthy, ensuring fresh quality,” Mr. Thanh shared.

Photo: Van Thanh